Pork and apple rissoles
25 mins
3 large sweet potatoes, peeled & cut into 1cm cubes
2 tbsp olive oil
2 cloves garlic, crushed
1 onion, thickly sliced
1 red capsicum, thinly sliced
2 tsp smoked paprika
1½ cups couscous, preferably wholemeal
1½ cups reduced-salt vegetable stock
250g punnet cherry tomatoes, halved
200g green beans, trimmed, halved
150g frozen peas
⅓ cup fresh parsley, finely chopped (optional)
1 lemon, cut into 4 wedges
You can swap:
Step 1
Preheat oven to 240°C. Line a baking tray with baking paper.
Step 2
Toss the sweet potatoes with 1 tbsp of oil and place in a single layer on the oven tray. Bake for 20 minutes until tender and lightly browned.
Step 3
Meanwhile, heat the remaining 1 tbsp of oil in a large, deep, non-stick frypan over a medium heat. Add the garlic and onion and stir until softened.
Step 4
Add the capsicum and stir for 2 minutes.
Step 5
Add the paprika and stir for another minute.
Step 6
Add the couscous, stock, tomatoes, beans and frozen peas. Stir, reduce heat and simmer covered for 2 minutes or until the stock has been absorbed.
Step 7
Remove from the heat and stand covered for another 5 minutes.
Step 8
Stir through the sweet potato and parsley and serve with lemon wedges.
Food safety tip: If you are packing for lunch, the couscous needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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